Abandoned Brewery NZ IPA - Beer Recipe - Brewer's Friend

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Abandoned Brewery NZ IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.15 liters
Post Boil Size: 30.66 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday October 22nd 2020
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Abandoned Brewery NZ IPA

by Wolf Pack Brewing

OG: 1.057 FG: 1.010 ABV: 6.3% IBU: 42

1.057
1.010
6.3%
43.9
4.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Gladfield - Lager Light4.5 kg Lager Light 37 1.43 76.9%
0.75 kg Gladfield - Vienna Malt0.75 kg Vienna Malt 37.4 3.45 12.8%
0.40 kg Gladfield - Toffee Malt0.4 kg Toffee Malt 34 5.33 6.8%
0.20 kg Gladfield - Sour Grapes Malt0.2 kg Sour Grapes Malt 12.4 2.03 3.4%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Moutere10 g Moutere Hops Pellet 18.5 First Wort 0 min 24.63 3.6%
40 g Motueka40 g Motueka Hops Pellet 7 Whirlpool at 85 °C 20 min 4.14 14.3%
40 g Moutere40 g Moutere Hops Pellet 18.5 Whirlpool at 85 °C 20 min 10.94 14.3%
40 g Taiheke40 g Taiheke Hops Pellet 7 Whirlpool at 85 °C 20 min 4.14 14.3%
50 g Motueka50 g Motueka Hops Pellet 7 Dry Hop 7 days 17.9%
50 g Moutere50 g Moutere Hops Pellet 18.5 Dry Hop 7 days 17.9%
50 g Taiheke50 g Taiheke Hops Pellet 7 Dry Hop 7 days 17.9%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
10 g Gypsum Water Agt Mash 90 min.
4 g Epsom Salt (MgSO4) Water Agt Mash 90 min.
1 g Table Salt Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 68 °C 65 °C 90 min
23.15 L Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.6
Mash volume with grains 21.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 21.4 L) 27.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 38.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.6 L) 30.7
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.1 L) 23
Total: 44.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 18C for 48 hours.
Then raise the temperature to 20C.
Then raise the temperature to 21C at the end of fermentation.

Dry Hop approximately 5 days into fermentation or when gravity has reached 1.012 - just before fermentation has finished.
Leave the hops and the beer sitting warm in the fermenter for a further 5-7 days or until the beer has had time to clean up any off flavours.

Adjust Mash ph down to 5.2 - 5.3 - 180g of acidulated malt.

4 grams of Calcium Chloride
8 grams of Calcium Sulphate

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  • Last Updated: 2020-10-30 03:29 UTC
  • Snapshot Created: 2020-10-22 22:28 UTC
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